Slow Cooker Chuck Wagon Beef Stew

Slow cooker Chuck Wagon beef stew. This slow cooker beef stew recipe is rich and hearty, with plenty of potatoes, beans, and carrots.

You may also like Beef and Bean Ragout, another delicious beef recipe cooked in a crock pot.

What are some benefits of using a slow cooker for cooking?

A slow cooker is a great way to cook because it allows the food to simmer and cook slowly, which in turn helps to create a more tender result. Slow cooking also allows the flavors of the ingredients to meld together.

Cooking with a slow cooker has many benefits for both professional and home cooks. For professionals, it’s an advantage because they can put their time into other aspects of their job rather than constantly monitoring their food and adjusting the heat every few minutes. It’s also an advantage for home cooks because it’s easier than ever to prepare wholesome and healthy meals without having to worry about overcooking or burning dinner.

The History of the Slow Cooker Chuck Wagon Beef Stew Recipe

The slow cooker chuck wagon beef stew recipe is a dish that has been around for a long time. It originated in the late 1800s as part of the cowboy lifestyle.

The origin of this dish can be found in the late 1800s when cowboys would cook their meals over an open fire while they were out on the range. The chuck wagon was a moving kitchen, and it was used to prepare food for cowboys working at remote cattle ranches. The chuckwagon beef stew recipe is one of many dishes that has been attributed to these cowboys.

What can you do with the leftover stew once it has cooked for a few hours?

You can make a pot of rice, or some oatmeal to go with it. You could also turn it into the gravy and serve it over mashed potatoes. You could also just eat it as is, or add some vegetables to the mix.

Slow Cooker Chuck Wagon Beef Stew

Ingredients

• 1 pound lean beef round steak, cubed
• 3/4 cup (180 ml) low-sodium fat-free beef broth
• 14 ½ oz (435 ml) can diced tomatoes, undrained
• 15 oz (450 ml) can red kidney beans, rinsed and drained
• 1/2 cup chopped onion
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1 tablespoon cornstrach
• 2 tablespoons water
• 2-3 teaspoons Worcestershire sauce
• salt and freshly ground black pepper to taste

Method